1. Preheat oven to 425 degrees. 2. Remove skins and dice potatoes into bite-size pieces. Toss in large bowl with olive oil, salt, and pepper. 3. Transfer potatoes to a large, glass baking dish and spread into a single layer. Roast potatoes for 20 minutes. 4. Toss potatoes with garlic, marjoram, thyme and parsley, and then roast for 5 more minutes.